Wheat is one of the most critical crops for our global food supply, alongside maize and rice. Wheat, primarily used for making bread, contributes to about 20% of the world's calorie intake.

This ancient grain has a long history, with early cultivation dating back approximately 8,000 to 10,000 years. Wheat's origin can be traced to the Eurasian region, specifically the northern part of the Arabian Peninsula.

Even as far back as thousands of years ago, Egyptians were operating specialized bread bakeries in these regions.

In Europe, the Mediterranean region witnessed some of the earliest wheat cultivation. People found wheat valuable due to its ability to be stored for extended periods, helping communities endure harsh winters.

During the Middle Ages, especially in Central Europe, rye gained prominence. It wasn't until the 11th century that white bread became a fashionable choice among the wealthy in this region.

The cultivation of wheat has seen remarkable growth worldwide. In 2020, over 760 million tons of wheat were produced, making it the second most widely grown cereal after maize. It remains a crucial staple in human diets and a primary ingredient for bread.

Wheat comes in various varieties, each adapted to specific climate and soil conditions. Two primary types are summer wheat and winter wheat.

Winter wheat dominates global cultivation due to its ability to endure harsh conditions, withstanding temperatures as low as -20°C. In colder regions, summer wheat is preferred, and it is sown during the spring.

From a nutritional perspective, wheat, especially in the form of whole grains, offers significant health benefits. Within the husk of the wheat grain, you'll find essential B-complex vitamins, vitamin E, and various minerals.

The grain itself is primarily composed of starch, a carbohydrate, and can contain up to 14% protein, including gluten proteins like gluten. Gluten is responsible for the elasticity and firmness of wheat dough. Additionally, the wheat germ, found within the grain, is rich in fatty acids, minerals, and vitamins.

Throughout its cultivation history, which began with the ancient wheat variety known as einkorn, the wheat genome, or its genetic information, has undergone substantial changes.

Modern wheat possesses a six-fold set of chromosomes, encompassing more than 100,000 genes. To put this into perspective, wheat boasts five times the number of genes compared to humans, who have approximately 23,000 different genes within our cells.

Wheat is a vital crop to human life, providing a substantial portion of our daily caloric intake.